Monday, August 10, 2009

You Can't Always Get What You Want

We have been eating like kings now that summer is unleashing its bounty upon us. Grilled tofu or veggie burgers have been flanked with fresh local corn and potatoes, as well as peas, beans, lettuce, and tomatoes from our garden. Ontario peaches and blueberries, along with our raspberries, have made for the most wonderful fruit salads. While all this has been awesome its not particularly blog-worthy, so I thought I would regale you tales of dishes that didn't quite make it.
First up: my attempt at a roasted Sunday dinner. I made this back in the early spring when the weather was crisp and cold (and snowy) and I was in the mood for that sweet taste vegetables get when they are roasted. I loaded everything into a clay baker and topped it with some tofu that had been quickly fried and coated in balsamic vinegar. The end result was disappointing. I didn't season the veggies enough and I think the whole thing needed a gravy of some sort. I will revisit this in the fall.Next up: I was going to call this Shaked and Baked Tofu. It was good, but not much different from other recipes I have made (like baked tofu for kids). Calzones with white beans and white sauce. This was actually very tasty but was such a minor spin on this recipe that I didn't think it warranted its own post. Just use white beans instead of seitan, and use a simple white sauce instead of spaghetti sauce. Lastly, Thai noodles with baked tofu. This one I want to rework very soon. First, I let my noodles soak too long and they broke up in the wok. Secondly, I finally found some tamarind but I squandered it in this dish. I would like to make a nice tamarind chili paste and come back to rework the flavours.

12 comments:

vegoam said...

Man, I can never find tamarind either! Still, those noodles look delicious to me..

Knit - R - Done said...

I always make your baked tofu as "shake and bake." I grew up in TX and think everything should be shaken in a paper bag.

Jamie said...

Even though they didn't come out perfectly, they're still beautiful!

sweetkaroline said...

your 'dishes that didn't make it' look wayyyyy better than things I make for myself hahaha

the baked tofu looks awesome and I am totally bookmarking that recipe you linked to for a meal later in the week. thanks!

Yamette said...

Sunday Roast: i attempted this last spring around easter. i also wanted some sort of gravy wetness to it, like the mushy texture the potatoes would get from sitting in meat broth. My solution was condensed cream of mushroom soup (had to read a lot of labels to find a vegan one, but it wasn't impossible) and some veggie broth thrown in whenever it looked dry. sounds weird, but my omni boyfriend LOVED it. I didn't use tofu so it was lacking some protein, but i did include brussel sprouts and i believe yellow squash for color. The omni usually hates brussel sprouts, and they were his favorite part. its nearly impossible to over cook, comes out a little ugly, but hits the spot. even better as leftovers.

JayEm said...

Thanks to your recipes I have more knowledge now on making a vegetable delicious and will be like by kid. Thanks to you and to

tanya’s website http://vegetable-recipes.net/ you help a lot of people.

The Voracious Vegan said...

I like seeing the other side of the usual super successful blog posts. It is interesting to see works in progress, so thank you for posting this!

The Thai noodles sound like a great concept, wonderful flavors...can't wait to see how you rework it.

VeganLinda said...

Even if it isn't "blog worthy" yet, it all looks sooo yum!!!

HaikuTofu said...

As a huge fan of Sunday roasts, this post excites me. Your veggies and tofu look great, but I think gravy IS a necessary component of a true Sunday roast. Think of the way it smothers the veggies and adds flavor and warmth! And I like serving roasts with whole grain and mushroom sausages because they soak up the gravy like a dream.

Have you ever tried the delicious, crisp, yet airy Yorkshire Pudding?

Those things are THE most fantastic part of a Sunday roast, but I make them with eggs. I found this vegan recipe online- it looks like it would work pretty well- and it doesn't require egg substitute products:

http://www.yumyum.com/recipe.htm?ID=21722

Maybe you should try it? I want to carry a flag and march across the Earth declaring my love for Sunday roast. I want you to feel the same way!

Sorry for such a long comment! Love your blog! ;)

Chris said...

Your meals that didn't make the cut look better than most of what I'm posting these days (and certainly better than most of what I'm eating).

soulveggie said...

Pretty gutsy to post mistakes, but really really cool... this will help many cooking "newbies" realize that even the pro's have a tough time now and then.

Best, Mark

S. said...

i just posted a version of sunday roast on my blog if you want to give it a shot. i'm not sure as to 'authenticity' as i'm from louisiana, but it tastes just like my family's version of sunday roast growing up...